Email to Linda Leone      

Molded-Roomborstplaat

Source of Recipe

J.Nouwen. Keremeos, Britsh Columbia. Canada.


Recipe Introduction

This requires a mold.

List of Ingredients

1 1/2 C white sugar
1 C brown sugar
1/2 C light cream
1 1/4 T butter, and some for the molds
3 tsp fruit flavored extract, or 2 tsp instant coffee


Recipe

On a large piece of wax paper, place tin rings or other open molds. Brush molds with softened butter.
Put sugar, cream, butter and the coffee (or cocoa) in a saucepan. (add extract last if used). Bring slowly to a boil, without stirring, until a syrup results. About 5 minutes to soft ball stage. Stir in fruit extract and remove from heat. Stir quickly and pour into molds to a thickness of 1/4 to 1/2 inch. The smaller the molds, the thinner the borstplaat. Cool in the molds, then remove them. The unmolding can be facilitated by putting them for 1 second in hot water.